With all these early cold snaps, it’s time for a soup recipe pronto! The first soup I make when the weather starts getting chilly is this simple butternut squash soup:
Butternut squash should be popping up at your local farmers market so go grab a gourd or two! A personal note: To my butternut squash plants that did not produce a thing this year, you sincerely suck.
Anywho, as with any soup recipe, this one is highly customizable.
- Want thinner soup? Add some water to the finished soup.
- Want a sweeter soup? Thin the finished soup with apple cider or simmer an apple in with the soup before pureeing.
- Want a richer soup? Add 1/2 cup heavy cream or half and half to the finished soup.
- Want a more complex soup? Saute the onions with a teaspoon of curry powder or turmeric.
But let’s not get ahead of ourselves. Here is the basic recipe:
Simple Butternut Squash Soup
Okay, so I cheated. I already had squash in my freezer that I roasted last year, but here’s how I did it:
To roast, cut squash in half and place flesh-side up on a baking sheet. Drizzle 1 teaspoon oil over the flesh, sprinkle with salt and black pepper and roast 30 minutes at 400˚ until flesh is fork-tender. Scoop flesh out with a large spoon and use as needed.
Heat 2 tablespoons olive or coconut oil in a 3-quart stockpot over medium-high heat. Dice one large onion or two medium onions and saute in the oil 8-10 minutes until glossy, stirring occasionally. At this point, I like to stir in 1 teaspoon Madras curry powder and 1/2 teaspoon pepper and cook for another minute.
Stir in 3 cups of chicken broth, roughly 2 cups of cooked butternut squash (about 1 small squash) and 1 cup of water or apple cider.
Cook’s Note: Do not add salt to soup until the end or you might end up with overly-salty results! This is because as the soup cooks down, the salt in the broth intensifies.
Bring soup to a boil and then reduce heat to low. Cover pot and simmer for 30-40 minutes or until the vegetables are super soft. Puree with an immersion blender or in batches in the blender. Be careful not to splatter hot soup on yourself!
At this point, taste for seasonings and adjust to your liking. I usually wind up adding 1/2 to 1 teaspoon of kosher salt along with a tablespoon of brown sugar and 1/2 cup of half and half.
Though a filling lunch, this soup also makes a great starter for a fall dinner.
What’s your favorite fall soup?
- 2-3 tablespoons olive or coconut oil
- 1 large onion, diced (about 1-1/2 cup onion)
- 1/2 teaspoon pepper
- 1 teaspoon Madras curry, optional
- 2 cups roasted butternut squash (approx. the flesh of 1 small squash)
- 3 cups chicken broth
- 1 cup water or apple cider
- 1 tablespoon brown sugar
- 1/2 cup half and half, optional
- salt to taste (I start with 1/2 teaspoon kosher salt)
- In a 3-quart pot, heat oil over medium-high heat. Add onion and saute for 8-10 minutes until glossy, stirring occasionally. If desired, stir in curry and cook another minute.
- Stir in broth, squash, water and pepper and bring to a boil. Reduce heat to low, cover pot and simmer for 30-40 minutes until vegetables are very soft. Puree soup with an immersion blender or allow soup to cool and puree in batches in a blender.
- Taste soup to check for seasonings. If desired, add the brown sugar and half and half. Thin with water if you prefer thinner soup. Reheat soup and serve.